Cooking with Manuela: Brioche Rolls Cake

Cooking with Manuela: Brioche Rolls Cake

January 17, 2019 0 By Hiddenfoods

Cozy up to these pillowy-soft and fragrant brioche rolls

Simply perfect for your breakfast

I take breakfast seriously. VERY seriously 🙂
It is after all the most important meal of the day. It should be wholesome and nutritious to kick-start your day in the right direction.
So how about one of these oven-warm, made-from-scratch sweet rolls for breakfast tomorrow?! You are going to love the drool-inducing aroma of this sweet and buttery, freshly-baked bread drifting from your oven. 



Now look at this photo, close your eyes and imagine that first bite. The powdery sugar on your lips, the warm and flaky brioche under your teeth, and the buttery and citrusy flavor hitting your taste buds. Can you feel it too?!? I wish I could tele-transmit the flavor and aroma to you. But until someone figures out how to do that on our iPhone, all I can do is send you my recipe, so you can try it in your own kitchen. 


This recipe is quite simple and doesn’t require much labor. You can let your food processor or mixer do all the hard work. Push the button and watch the magic happen! 
What you do need to do is plan it ahead of time. For a soft and fluffy brioche bread you need to let the dough rise a few times. The first rise happens after you first mix the dough. 
After the dough gets to double its size,  roll it out, brush with melted butter, fold and roll out again. After you do this a few times to create some layers that will puff up when baking, let the dough rise again. 
Roll out, sprinkle with butter and brown sugar, make into a log, cut in rolls and let it rise. Once more. 
I know it sounds complicated and a long process, but it’s really not. Make sure to watch my video to see how easy it really is! And don’t skip anything … Every step is there to make the rolls as soft and as fluffy as possible. 
Believe me. All the wait is well worth it!


I think I’m under a sweet-rolls spell. Just look at the swirls. Hypnotizing, right?! 

INGREDIENTS:

YIELD: 1 cake, 6 rolls

    • 1 cup (150 gr) all-purpose flour, plus a few tablespoons if needed
    • 2 cups (300 gr) bread flour
    • 1/2 cup (100 gr) sugar
    • pinch of salt
    • 6 oz (170 gr) unsalted butter, divided
    • 1 tablespoon (10 gr) yeast
    • zest of 1 orange
    • 1 egg
    • 1 teaspoon vanilla extract
    • 1 cup (235 ml) milk, warm
    • 1 to 2 tablespoons of brown sugar
    • powdered sugar to decorate

PREPARATION:

TIME: 20 minutes active, 45 minutes baking, several hours inactive

    In a mixer add 1 cup of all-purpose flour and 2 cups of bread flour. Add 1/2 cup of sugar, and a  pinch of salt. Mix to combine.
    Add 4 oz of butter (save the rest for later), and pulse.

    Add 1 tablespoon of yeast, 1 egg, 1 teaspoon of vanilla extract, and finely grates zest of 1 orange. Mix.

    Warm up the milk (about 1 cup) and add some at a time while mixing. Add enough so the dough comes together.

    Add more milk if too hard to knead. Add a little more flour if too sticky.
    Continue kneading for several minutes until elastic.